Molasses Ginger Cookies (gluten-free)

These cookies are for anyone who loves molasses and is looking for a great cookie to bake this holiday season. Testers had to be convinced that they were gluten-free! Turbinado sugar adds extra crunch, but isn’t necessary if you don’t have some on hand. Try some buttercream in the middle of two for an irresistible sandwich cookie. Bet you can’t eat just one!
By / Photography By D. Lucas Landis | December 11, 2015

Ingredients

  • ½ cup butter, room temperature
  • ½ cup molasses
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon baking powder
  • 1½ teaspoons ground dried ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup gluten-free flour blend (tester used Pamela’s Artisan flour blend)
  • 1 cup brown rice flour
  • ½ cup turbinado sugar, optional

Instructions

Yield: About 2½ dozen

In a medium bowl, cream the butter, molasses and brown sugar for 3–5 minutes. Add the eggs and beat again.

In a second bowl, mix the baking powder, ginger, cinnamon, cloves, salt and both flours. Add this to the wet ingredient mixture and blend well. Chill for 3–4 hours or overnight.

Preheat oven to 375°. Prepare a baking sheet with parchment paper. Use a cookie scoop or spoon to roll into 1½- to 2-inch balls and roll in turbinado sugar. Bake 6 at a time on prepared baking sheet (these do spread). Bake for 9–11 minutes. Allow to cool for 5 minutes on the pan, then move to cooling racks. Eat within 1–2 days or store in the freezer.

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Ingredients

  • ½ cup butter, room temperature
  • ½ cup molasses
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon baking powder
  • 1½ teaspoons ground dried ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup gluten-free flour blend (tester used Pamela’s Artisan flour blend)
  • 1 cup brown rice flour
  • ½ cup turbinado sugar, optional
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